This is one of my go to breakfast meals I make when I am trying to use up some leftovers from a BBQ or brunch. I start with some onions, usually left over from topping burgers or hot dogs. I sauté them in a little butter and get them a little brown. I then add some scrambled eggs right into the pan with the onions and let them cook until almost done. At this point I add whatever leftover cheese is available. If you have slices not used for burgers just rip them up and add the pieces to the eggs. Cook for a little bit until the cheese melts and the eggs finish cooking. While all that is going on I will toast a hot dog bun, usually with the broiler. Now, heat up a left over brat or sausages (or just cook up fresh ones) and put your meat in the bun. Most of the time I will have leftover sauerkraut as well so I will top the sausage with a little of that. Once the eggs are ready pour them over the bun. You can add some spicy mustard for an even more ballpark feel or go without. I think this is a great take on a breakfast sandwich combined with ballpark food. What are your thoughts? Thanks for reading.

This could go under fast food, Food I've made or even the bucket list. But really this was just a bet I lost, that requires a little back story. In the long summer days at Higgins Lake, MI there is a few things we do on the beach. Drink, ride the Sea-Doo, and make up games.

The game that made me try this concoction is called Long Balls and Dingers. It was simple enough, throw a rock at the dock. If the rock stays on past the third support you got a long ball. If you hit any of the supports you get a dinger. Person with the most combined long balls and dingers wins. Loser has to eat a Hot dog blizzard. Now you may wonder "who even thought of a hot dog blizzard,” well it started with us thinking how awesome a puppy chow blizzard would be. We had a giant bowl of it thanks to our friends making it for the weekend. That led us to say, do you think they would make a blizzard with puppy chow in it for us. Of course that led me to think what else DQ could put in a Blizzard. Me being the adventurous guy I am thought, hey they make hot dogs I wonder if they would throw one in a blizzard. Well we were going to find out, and I lost the heated game of Long balls and dingers so I had to eat it. The deal was my buddy had to order it.

So ordering it was an experience in itself. My friend ordered what he wanted and then he says nonchalantly "and a hot dog blizzard." DQ Employee: "What” Dave: "Hot Dog Blizzard" DQE: "Ok what size?" Dave: "MEDIUM." I was laughing while thinking do I really need a medium Hot Dog blizzard, a small could of sufficed. But, oh well, I will try anything once. The DQ employee then turns to another employee to tell her what to make as she usually only takes the order and then passes it on. However, on this occasion we could read the lips of the "Head Chef" as she said "I'm not making that." So the order taker walked in the back and came back with an uncooked Hot Dog. She roughly cut it up and through it some vanilla soft serves and mixes it up.

I took more bites then i should have, as I thought you could eat around the hot dog

You cannot eat around the hot dog.

Overall, not good, do not order. But it was quite a story. If the dog was grilled first it could have been better, I think, but will probably never try.

Next time I may see if they will make a bacon & French Fry Blizzard. Salty, sweet kind of like dipping a fry in a frosty combined with chocolate covered bacon. Also, we still haven't tried to make the Puppy chow blizzard. Thanks for reading, pass on to your friends, share, like all that good stuff.

The English Bulldog is a former menu item at Rose & Crown in EPCOT, at Walt Disney World. I was never able to get one as I read about it on the Disney Food Blog after it had been taken off the menu. Once I did read about this concoction I knew I had to try and make my own. I figure with spring finally here, summer fast approaching and baseball season starting (now that the Red Wings are out of the playoffs) I can start grilling dogs and burgers and blogging about them. As you can see above the English Bulldog is a "Split Banger," topped with mashed potatoes, Bacon, Cheddar cheese and spicy mustard. I used a sliced dinner dog and a standard hot dog bun. Do to time constraints I used Idahoan instant mashed potatoes, but they worked perfect for this. Quick to make and taste pretty good. I put together the dog, bun, taters, and cheese and placed it under the broiler just to melt the cheese. I then took my extra crispy bacon that I baked in the oven and broke it up over the top. A little spicy brown mustard on top and it was complete. To make this a full meal (actually the bulldog itself probably could be a meal) I baked up some frozen fries and made a quick garlic paprika aioli, this actually stole the show. The English Bulldog was everything I expected. A good snap from the dog itself, a crunch from the bacon and the buttery smooth taste of the mashed potatoes could all be tasted, however the spicy mustard did over power everything else. I may use less of it or leave it off all together next time. Now the fries were a classic frozen french fries so nothing real special there, I'll make my own next time. However, the garlic paprika Aioli was outstanding. I added a little extra garlic as my wife and I both love garlic. The smooth garlic flavor with a little bit of spice was perfect to take subpar fries to the next level and make it worth gobbling them up. We both agreed that the aioli would be great on sandwiches and will be made often in the future. Overall I love the concept and will go back to this for future meals. If you want the aioli recipe just send me message. Thanks for reading.

For my first blog post on the “Food I’ve Made” I will be starting off with one of my biggest hits at TC’s Speakeasy’s annual St. Patrick's Day Party.I will have to start with a little back story. One of the few things that I was able to put on our wedding registry was a Deep fryer. My wife thought no one would get it for us, but to my surprise and delight, a few days before our wedding a giant box arrived on our doorstep. YES, my deep fryer. Obviously, I now think about what I possibly can deep fry all the time and this has to be my best I have thought up. We are talking Deep Fried Shepard Pie Balls.

I started out with a standard Shepard pie filling recipe and a standard mashed potato recipe. Once the filling was ready, instead of placing it in the oven with some taters on top I spooned a tablespoon or so, in each mini muffin pan slot. I then froze all my mini muffin Shepard pie fillings. Up next I made my mashed potatoes and let them chill in the fridge. As soon as the pie filling was frozen I took them out and surrounded each individual pie filling with the chilled mash potatoes. They ended up being 2-3 in in diameter. I let them chill in the fridge till the party started. I then made a quick batch of batter. (Side note I did try to fry one without batter, this does not work, all the potatoes just fall off.) Roll each ball in the batter to cover completely, fry until golden brown in oil at 375 degrees.Salt them lightly and enjoy.They ended up better than I could have imagined. The Center was warm but didn’t just drip out once you bit it. You got buttery potato, crispy crunch of the batter, and the savory pie filling in every bit. I found it took at least 2 bites to enjoy one whole ball.If I were to,scratch that, when I do this again I will try to make them bite size so you can just pop them in your mouth all in one bite and see If that is better.Thank you all for reading and if you want the pie filling recipe I used just contact me.

getting my inner chef out.

This section of the site is all about my cooking concoctions. I do like to cook. I always have and I always will. Sometimes I use recipes, sometimes I like to use up all the leftovers in the fridge and other times I just dream something up. These are my adventures.

Hobo Pie Reuben on the fire

Author

I grew up in the Detroit Suburbs and have always loved food
and cooking. I think it stems from my Grandparents
taking me on trips around the world and making me try new things. Now I live by the motto, “try everything
once, you may just like it.” I am by no means a chef or a writer. Just a guy who likes food and getting people
to try new things.